Saute the bacon until very crisp. Remove and crumble. In the bacon drippings, saute onion, celery and peppers until onion is soft, but not brown. Add the water, bay leaf, paprika and potatoes and simmer until the potatoes are tender (35-40 minutes).
Bring just to the boiling point and add the flour and 1/2 cup of the milk
In a separate saucepan, heat crab meat, corn and the remaining milk. When warmed through (but not boiling), add this and the bacon to the soup mixture. Heat gently for a few minutes, being careful not to boil. Garnish with fresh parsley, if desired. Serves 6.
» This soup was featured in Chesapeake Bay Magazine's Galley Time, March 1986.